INGREDIENTS
2 lbs. black sea bass fillets, skin removed and cut into 1-inch cubes
2 TBSP olive oil
12 slices of bacon, cut in half
8 bamboo or metal skewers
Lemon wedges
DIRECTIONS
In a large bowl, toss fish cubes with oil and season with salt and pepper.
Wrap a bacon strip around each cube and skewer, using the skewer to secure the bacon.
Thread only 4 to 5 fish pieces onto each skewer.
Heat outdoor grill or indoor grill pan to medium-high heat.
Cook skewers, turning once, for 8 to 10 minutes or until bacon is crisp and fish is cooked through.
Serve immediately with lemon wedges.
NOTE: If you are using bamboo skewers on an outdoor grill, soak them in water for about 15 minutes before skewering on the fish.
